Lettuce Help You Make Kimchi

Where cabbage can be a crybaby, lettuce is less fussy…

The first cut is the deepest...

The first cut is the deepest…

It’s true.

On those days you just want a quick kimchi fix, make it with lettuce.  I’d say Romaine is a good choice, but don’t be afraid to play around with your favorite varieties.

Just get you some scissors

Just get you some scissors

There’s no reason you can’t have a short cut now and then when it comes to making kimchi.  Why should you always slave over cabbage and peppers to achieve some kimchi satisfaction?  Say what? You’re a purist and will not accept anything less than slaved-over-months-fermented kimchi?  Okay, then you might want to come back when I’m done with this post…

One clove a day keeps the vampires away...

A clove a day keeps the vampires away…



Get it all in there

Get it all in there

This took me about seven minutes and would’ve taken even less time if I hadn’t been eating in the middle of it.  I used one bowl and didn’t measure nothing.  But you can measure if that’s what you like to do.

Spicier than you think...

Spicier than you think…

I used a combo of dried Mexican Guajillo and Chili de arbol pepper flakes (ground up in a blender) and nearly set my tongue on fire, so if you don’t want to do that sprinkle with caution.

Always with the noodles

Always with the noodles

Lettuce kimchi (상추 김치)

The ingredients

romaine lettuce, a bunch of leaves

hot chili pepper flakes

rice wine or apple cider vinegar

ginger, grated and juiced

garlic clove, pressed

salt, to taste

sesame oil, a drizzle

sugar, a large pinch

water, a spoonful

finely chopped scallion, optional

The steps

1. Combine all the ingredients in a big bowl. Mix with your hand (wear rubber gloves) or spoon.

2. Eat right away.  Store remaining kimchi in a jar and keep refrigerated.  Don’t let it sit for too long as it will get limp and soggy.


One thought on “Lettuce Help You Make Kimchi

  1. Pingback: Time to Make the Kimchi, Again | DIY Korean Food

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